Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

19.10

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

29.80

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Carolina Dining Services is committed to changing the culture of food by nourishing guests with menus that emphasize sustainable, fresh, whole foods that are raised, grown, harvested and produced locally whenever possible. Carolina Dining Services makes it a top priority to:--Purchase products from within a 250-mile radius of campus, giving preference to North Carolina vendors, whenever the quality and quantity fits needs and meets financial goals--Regularly track sustainable food purchases (local, third-party certified, and sustainably harvested).--Seek out third-party certified options, including organic, fair trade, Rainforest Alliance, humane, grass-fed, Animal Welfare Approved, and “Best Choice” as defined by Monterey Bay Seafood Watch.-- Participate in the Real Food Calculator, consistently raising the percentage of “real food” purchases each year. -- Utilize a weekly sustainable foods rotation in the dining halls to expand sustainable food offerings, which are flagged on our menus. --Feature Meat “Less” Mondays at both dining halls by reducing meat options and increasing vegetarian and vegan offerings every Monday. Additionally, a variety of vegetarian and vegan options are available daily in the dining halls and food courts.

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

CDS, Aramark, and students, who work with academic advisers and receive academic credit, analyze food invoices and vendor velocity reports to track and evaluate purchases. Criteria used include the Real Food Calculator, local, regional, organic, fair trade, and sustainably harvested seafood purchases. Reports are tracked throughout the year rather than through representative samples.

Percentage of total dining services expenditures on Real Food A (0-100):

The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.

The Sustainability Tracking, Assessment & Rating System

(STARS) is a transparent, self-reporting framework for colleges and
universities to measure their sustainability performance.